Gluten Free Hawaiian Coconut Shrimp two ways, Paleo option

This was one of my top 10 dinners when we used to eat out in restaurants.  The first time I had coconut shrimp was in Kauai and I fell instantly in love!  This recipe is my version of how they made it there.  We don't fry food much anymore with Hubby's high cholesterol, but it was fun to try it this way and amazingly yummy.  I think I'll make a Skinnier version in the oven next time and will post soon.  Hope you enjoy!!  xoxo

Update  12/13/12   I tried baking these to cut the fat and calories and they came out great!! Added the baked recipe option below the original recipe for you!!


So Question of the day-What do you crave?  I would love to work on a recipe for you. hugs,  Ali

 You can use any Gluten Free flour you have on hand.  I thought the sweet Sorghum would go well

 I tried the coconut in a bowl but a large plate worked better

 The batter needs to be slightly thick so it will stay on

 Aren't they pretty?  and the smell is...heavenly

 Hubby didn't tell me until later that he burned his fingers holding this shot....he's so sweet

Gluten Free Coconut Shrimp with Brown Rice and Orange Spinach Salad!!

Linked to Full Plate Thursday and Slightly Indulgent Tuesday!    Thank you Miz Helen for featuring my High Protein bread on your blog!!  big hugs

Gluten Free Delectable Coconut Shrimp

Ingredients:

• 12 oz large (23-30) fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
• 3/4 cup Sorghum flour 
• 1/2 cup cornstarch
• 1 tsp. GF baking powder
• 1/4 tsp. salt
• 1 egg
• 1/4 cup cold coconut milk or water (you can add a little bit more if it's too thick)
• 1 1/2 cups dry shredded unsweetened or sweetened coconut
• 1 cup canola, or other high-temperature oil for frying

Instructions:

1. First I put my rice in the rice cooker and turn it on.  
2. Then prep your shrimp. Remove shells if any from shrimp, but leave tails on for easier cooking and eating. If using fresh shrimp-Clean out the little black vein by slitting the back slightly, wash out under running water. Set aside on paper towels.
3. Now I make my salad.  I use fresh baby spinach with mandarin oranges and thinly sliced red onions
4. Next make the batter by mixing the dry ingredients together: flour, cornstarch,baking powder, and salt in a large bowl.
5. Crack the egg into the flour mixture, then add the coconut milk or water, whisk and form a smooth thick batter.
6. Spread coconut over a large plate and set beside the bowl of batter.
7. Holding the shrimp by the tail, dip into the batter, then into the coconut.  
8. Place on a dry plate or a clean space of your counter near the stove. If you have a helper, you can batter and fry the shrimp in one step, which is much quicker.
9. Pour oil into a large heavy frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. When you see lines of heat snaking across the bottom of the pan, test the temperature by dropping a tiny bit of batter into the oil. If it sizzles and cooks, the oil is ready.
10. Gently place as many battered shrimp into the hot frying pan as you can,without crowding. Reduce heat to medium.
11. Cook about 1 minute per side,turn with tongs and cook the other side until golden brown. Or if using fresh raw shrimp, cook until shrimp turns pink
12. Drain on a clean piece of parchment paper or paper towels
13. Serve hot straight from the pan, or accompany with Gluten Free Thai Sweet Chili Sauce  ENJOY!

Skinny Baked Coconut Shrimp 1 lb large raw shrimp, tail on, peeled and deveined 1/3 cup coconut flour ½ teaspoon salt 3 egg whites 2 cups GF unsweetened shredded coconut Preheat oven to 400.  In a mixing bowl, stir together the coconut flour and salt.  In a separate bowl, beat the egg whites until foamy.   On a large plate, pour the coconut.   Taking one shrimp at a time, dry well with a paper towel and dredge in the coconut flour mixture, dip into the egg whites and then roll into the coconut flakes.   Bake on a lightly greased baking sheet for 12- 15 minutes or until the shrimp are pink and the coconut flakes start to brown. Enjoy!